Recipes / Breakfast

Gluten Free Dairy Free Pumpkin Cinnamon Rolls

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Gluten Free Dairy Free Pumpkin Cinnamon Rolls

Angela
The Cook
16 Servings
17 Ingredients
25 Comments

Gluten Free Dairy Free Pumpkin Cinnamon Rolls are nice treat to serve on a frosty morning after leaves have been raked or snow shoveled with a mug of tea or hot chocolate.

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16 Servings
17 Ingredients
25 Comments

Ingredients

  • ⅓ cups Milk, Dairy Free
  • 4 ½ teaspoons Instant Dry Yeast
  • ¾ cups Sugar
  • 3 tablespoons Olive Oil
  • 1 teaspoon Vanilla Extract
  • ⅔ cups Pumpkin, Canned #1
  • 2 cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
  • 2 teaspoons Baking Powder
  • 2 teaspoons Xanthan Gum
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ¼ cups Brown Sugar
  • 4 teaspoons Cinnamon
  • 5 tablespoons Dairy Free Butter #1
  • ¼ cups Pumpkin, Canned #2
  • 2 tablespoons Dairy Free Butter #2
  • 3 ½ cups Powdered Sugar

Containers

Supplies

  • Labels
  • 2.Pie Pans
  • Plastic Wraps
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat milk substitute for a few seconds in microwave until warm.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat milk substitute for a few seconds in microwave until warm.
  2. Put yeast in warm milk substitute and sugar. Set aside until foamy.
  3. Stir in olive oil, vanilla extract and pumpkin puree #1.
  4. In bowl of your mixer, mix together gluten free flour, baking powder, xanthan gum, baking soda, and salt.
  5. Gradually combine yeast mixture into dry ingredients until a very sticky elastic dough is formed, scraping down sides as necessary.
  6. Turn dough ball out onto a piece of lightly oiled plastic wrap that has been taped to your countertop. With well oiled hands pat dough out into a rectangle.
  7. Mix together the brown sugar and cinnamon in a small bowl.
  8. Gently spread dairy free butter #1 in an even layer on top of dough, and then sprinkle with cinnamon and brown sugar mixture.
  9. Using the plastic wrap to help, carefully roll the dough.
  10. Slice the rolls and carefully place them into the greased round pan(s) indicated, leaving about an inch between each roll.
  11. Cover loosely with lightly oiled plastic wrap and let rest in a warm place for about 45 min.
  12. To make pumpkin icing, cream together the pumpkin puree #2 and dairy free butter #2.
  13. Slowly incorporate powdered sugar until icing becomes stiff and spreadable, using more or less depending on your preference.
  14. When rolls have risen, bake at 350 for 30 minutes.
  15. Allow to cool.
  16. Frost with icing.

Nutrition Facts

Servings Per Recipe
16 Servings
Serving Size
1 cinnamon roll
Amount Per Serving
Calories
300
Total Fat
8g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
0mg
Sodium
210mg
Total Carbohydrates
57g
Fiber
1g
Sugar
41g
Protein
2g
WW Freestyle
15

Categories

shellfish-free, fish-free, gluten-free, dairy-free, gluten-free-dairy-free, nut-free, fall, winter, vegetarian, egg-free, low-fodmap

Categories

shellfish-free, fish-free, gluten-free, dairy-free, gluten-free-dairy-free, nut-free, fall, winter, vegetarian, egg-free, low-fodmap

25 Comments

Join the discussion

  1. Wow, these look good! I hope to make some of these up this week and use up a bit of our pumpkin harvest – my family says thank you! 🙂

    Reply

    1. You are most welcome! My kids have a 5 day weekend starting tomorrow and guess what they want me to make again? Good thing I have plenty of pumpkin to roast! LOL!

      Reply

  2. I made these tonight. I had to substitute some flours, since I didn’t have any sorghum. I pulled them out of the oven a minute early, and wished I had two or three minutes early. That being said, this is the first homemade gluten-free cinnamon rolls I’ve attempted since going gluten-free a year ago. They were a hit! I will definitely be making these again. Thank you so much!

    Reply

    1. I am so glad these worked for you, even with a different flour combo. They are one of our favorites, too. I can’t wait to make another batch! 🙂

      Reply

  3. If I were to make these non GFDF would I simply substitute 2 cups of AP flour in place of all the flours listed and keep the same amounts of soda and powder? Any other necessary replacements to make it come out correctly? Any advice would be appreciated! I would love to make these with what I have on hand!

    Reply

    1. The thing about gluten free baking is that it is very dependent on the chemistry between the different starches and gf flours (and xanthan) and proteins and liquids in order to work as a successful baked good. That being said, I do not think cup for cup of AP flour will work. Gluten free doughs are much wetter in order to work well, so I think you would need to add more, so it is hard to say how that would be with flavor balance and texture, etc. If you would like to make a pumpkin cinnamon roll, but don’t need gluten free, you best bet is to use a regular recipe and add pumpkin to the dough, replacing part of the liquid needed. Regular recipes are much more forgiving than gluten free and you can increase the flour up or down easily to get the right texture. Good luck!

      Reply

  4. These look yummy! If i need GF but not dairy free, would it be okay to substitute milk and butter for their Dairy free counter parts?

    Reply

  5. I’m on vacation with my kids next week and I’m planning to make a ton of these for the freezer. I have a hard time with flour blends that have a lot of corn starch though. Do you think I could sub an equal amount of potato starch? This will be my first attempt at GF yeast dough so I’m not sure about the ratios.

    Reply

    1. I use potato starch or arrowroot starch as a corn replacement in the same amounts as the recipe calls for. Sometimes the moistness is a little different when using a different blend than a recipe calls for, so just add a bit more (1 tablespoon at a time) if the dough is too moist or a bit more liquid (1 teaspoon at a time) if it is too dry. Hope you enjoy making these with your family!

      Reply

  6. These look yummy! Could I substitute regular milk and butter for the dairy free? And, could I use AP GF flour in place of the other flours? Just use 1 1/2 cups of AP GF flour and the cornstarch?
    Thanks for the help!
    Carmen

    Reply

    1. You can replace the dairy free substitutes with their dairy counter-parts, however, the gluten flours cannot be replaced in the same ratio as wheat based flour. I would love it if it were that easy! Your best bet is to look for a regular flour based pumpkin yeast bread dough and use that for your rolls. That way, you can use the same filling and topping with the regular dough to make traditional pumpkin cinnamon rolls.

      Reply

  8. When you pat the dough down onto the oiled plastic wrap, how thick do you pat the dough down? In other words, approximately how large is the rectangle?

    Reply

  9. If I were to substitute a gluten free flour blend such as Mama’s Coconut Flour Blend, what would be the measurement and what would I take out? Thank you!

    Reply

    1. I’m not that skilled of a GF baker and Angela no longer writes for our blog. However I would maybe ask the original site she adapted from http://www.manifestvegan.com/2… My thought would be maybe 3/4 cup coconut flour 1/4 cup arrowroot starch and then the usual baking soda, salt etc.

      Reply

  10. Made these this morning – very sticky and I found them difficult to roll up. But the flavor was amazing and the texture is very good. I subbed out my GF flour mix for equivalent of the “flour” ingredients, but then kept in 1/2 C of the tapioca starch. So that may have contributed. Next time I will refrigerate the dough overnight, then roll and let rise the next day. I think that will cut down on the stickiness aspect. But these are truly amazing in flavor and texture. Can’t wait to eat them all!!!

    Reply

  11. I did a version of this recipe today using sweet potato instead of pumpkin, almond milk, ground nut oil and GF flour that already included xanthan gum but it failed to rise both proofs and cooking. It was quite close textured and chewy with no bubbles in the end. Any idea where I could have gone wrong? They were borderline inedible and this is the second time I have attempted to make GF cinnamon rolls…
    Help needed.This is the flour:
    http://www.dovesfarm.co.uk/flo…

    Reply

    1. Jacobi – From the link you supplied, my guess is that in fact it was the flour. I would try with the blend of flours suggested in the recipe and see if that works better.

      Reply

  12. I just discovered this post and would love to try making these! In the ingredients list for the icing, is it 3 1/2 CUPS of powdered sugar or a different measurement? I just couldn’t see a measurement. Thanks much!

    Reply

  13. Made these today and they turned out great. Made a couple small changes, I used dairy instead of the dairy-free milk/butter, I used melted coconut oil instead of olive oil, and coconut sugar instead of the sugar called for for both the dough and filing. The dough was soft and nice though, and the pumpkin flavor was great.

    Reply